IRCA GENOISE CHOC |
uova intere |
LEVOSUCROL |
latte fresco intero |
GLUCOSIO |
SINFONIA NOCCIOLATO BIANCO |
Panna fresca |
Lilly neutro |
FRUTTIDOR ARANCIA |
LILLY NEUTRO |
acqua |
latte intero |
SINFONIA GIANDUIA FONDENTE |
panna liquida |
MIRROR EXTRA DARK CHOCOLATE |
DARK BROWNIE BISCUIT
Ingredients
Preparation
mix all the ingredients together with an immersion blender
spread 600g on a baking tray with a silicone mat for 60cmx40cm tray, and cook at 200 degrees for 4 minutes and steam at 50%
break through and reduce the temperature
NOCCIOLATO BIANCO NAMELAKA
Ingredients
fresh full-fat milk (3,5% fat)
200g
10g
SINFONIA NOCCIOLATO BIANCO
350g
Fresh cream
250g
45g
Preparation
Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.
pour 675g of namelaka on the biscuit, inside 1 steel frame 30cmx30cm height 3cm, and chill to temperature
before complete freezing, add a further layer of biscuit.
ORANGE JELLY
Ingredients
Preparation
heat the fruit, add the other ingredients, blend and place 450g immediately after the second layer of biscuit, blast chill again
GIANDUIA FONDENTE NAMELAKA
Ingredients
full-fat milk (3,5% fat)
200g
10g
SINFONIA GIANDUIA FONDENTE
320g
liquid cream
250g
40g
Preparation
Heat the milk with the glucose to approximately 60°C, add the NEUTRAL LILLY and mix with an immersion mixer.
-Add the chocolate while continuing to mix.
-Add the cold cream slowly, continuing to mix.
pour 675g of namelaka onto the biscuit
DARK GLAZE
Ingredients
Preparation
spray mirror extra dark at 60 degrees with spray gun with 3.0mm nozzle
Final composition
cut the mignons 3cm x 3cm, at -10 degrees with an electric lyre
